Use of agricultural by-products in extruded gluten-free breakfast cereals
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodchem.2019.124956 http://hdl.handle.net/11449/185863 |
Resumo: | The objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the selected breakfast cereal with the best physical quality were assessed to determine the technological viability of the use of these by-products by the food industry. The response surface method and a rotatable central composite design were used, and a desirability test was performed based on adjusted regression models. The breakfast cereal produced under these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g(-1), respectively. In regards to the sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from neither like or dislike to like moderately. The use of rice, passion fruit and milk by-products was shown to be an alternative for the production of extruded breakfast cereal. |
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Use of agricultural by-products in extruded gluten-free breakfast cerealsBy-productsExtrusionSensory analysisCentesimal compositionMicrobiologyThe objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the selected breakfast cereal with the best physical quality were assessed to determine the technological viability of the use of these by-products by the food industry. The response surface method and a rotatable central composite design were used, and a desirability test was performed based on adjusted regression models. The breakfast cereal produced under these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g(-1), respectively. In regards to the sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from neither like or dislike to like moderately. The use of rice, passion fruit and milk by-products was shown to be an alternative for the production of extruded breakfast cereal.Foundation for the Support of Research of the State of Goias (Fundacao de Amparo a Pesquisa do Estado de Goias - FAPEG)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Inst Fed Goiano, Dept Food Engn, Campus Rio Verde, BR-75901970 Rio Verde, Go, BrazilUniv Fed Goias, Dept Food Technol, Campus Samambaia, BR-74690900 Goiania, Go, BrazilSao Paulo State Univ Julio de Mesquita Filho, Dept Engn & Food Sci, Sao Jose Rio Preto Campus, BR-15054000 Sao Paulo, BrazilSao Paulo State Univ Julio de Mesquita Filho, Dept Engn & Food Sci, Sao Jose Rio Preto Campus, BR-15054000 Sao Paulo, BrazilElsevier B.V.Inst Fed GoianoUniversidade Federal de Goiás (UFG)Universidade Estadual Paulista (Unesp)Santos, Priscila Alonso dosCaliari, MarcioSoares Junior, Manoel SoaresSilva, Kamilla Soares [UNESP]Viana, Leticia FleuryCaixeta Garcia, Lismaira GoncalvesLima, Maria Siqueira de2019-10-04T12:39:13Z2019-10-04T12:39:13Z2019-11-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article6http://dx.doi.org/10.1016/j.foodchem.2019.124956Food Chemistry. Oxford: Elsevier Sci Ltd, v. 297, 6 p., 2019.0308-8146http://hdl.handle.net/11449/18586310.1016/j.foodchem.2019.124956WOS:000473702200092Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Chemistryinfo:eu-repo/semantics/openAccess2021-10-22T18:33:30Zoai:repositorio.unesp.br:11449/185863Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-22T18:33:30Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Use of agricultural by-products in extruded gluten-free breakfast cereals |
title |
Use of agricultural by-products in extruded gluten-free breakfast cereals |
spellingShingle |
Use of agricultural by-products in extruded gluten-free breakfast cereals Santos, Priscila Alonso dos By-products Extrusion Sensory analysis Centesimal composition Microbiology |
title_short |
Use of agricultural by-products in extruded gluten-free breakfast cereals |
title_full |
Use of agricultural by-products in extruded gluten-free breakfast cereals |
title_fullStr |
Use of agricultural by-products in extruded gluten-free breakfast cereals |
title_full_unstemmed |
Use of agricultural by-products in extruded gluten-free breakfast cereals |
title_sort |
Use of agricultural by-products in extruded gluten-free breakfast cereals |
author |
Santos, Priscila Alonso dos |
author_facet |
Santos, Priscila Alonso dos Caliari, Marcio Soares Junior, Manoel Soares Silva, Kamilla Soares [UNESP] Viana, Leticia Fleury Caixeta Garcia, Lismaira Goncalves Lima, Maria Siqueira de |
author_role |
author |
author2 |
Caliari, Marcio Soares Junior, Manoel Soares Silva, Kamilla Soares [UNESP] Viana, Leticia Fleury Caixeta Garcia, Lismaira Goncalves Lima, Maria Siqueira de |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Inst Fed Goiano Universidade Federal de Goiás (UFG) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Santos, Priscila Alonso dos Caliari, Marcio Soares Junior, Manoel Soares Silva, Kamilla Soares [UNESP] Viana, Leticia Fleury Caixeta Garcia, Lismaira Goncalves Lima, Maria Siqueira de |
dc.subject.por.fl_str_mv |
By-products Extrusion Sensory analysis Centesimal composition Microbiology |
topic |
By-products Extrusion Sensory analysis Centesimal composition Microbiology |
description |
The objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the selected breakfast cereal with the best physical quality were assessed to determine the technological viability of the use of these by-products by the food industry. The response surface method and a rotatable central composite design were used, and a desirability test was performed based on adjusted regression models. The breakfast cereal produced under these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g(-1), respectively. In regards to the sensory analysis, the evaluated breakfast cereal received average acceptance scores ranging from neither like or dislike to like moderately. The use of rice, passion fruit and milk by-products was shown to be an alternative for the production of extruded breakfast cereal. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-04T12:39:13Z 2019-10-04T12:39:13Z 2019-11-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodchem.2019.124956 Food Chemistry. Oxford: Elsevier Sci Ltd, v. 297, 6 p., 2019. 0308-8146 http://hdl.handle.net/11449/185863 10.1016/j.foodchem.2019.124956 WOS:000473702200092 |
url |
http://dx.doi.org/10.1016/j.foodchem.2019.124956 http://hdl.handle.net/11449/185863 |
identifier_str_mv |
Food Chemistry. Oxford: Elsevier Sci Ltd, v. 297, 6 p., 2019. 0308-8146 10.1016/j.foodchem.2019.124956 WOS:000473702200092 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Chemistry |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
6 |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797790166515974144 |